Tropical No-Bake Strawberry Split Cake

Tropical No-Bake Strawberry Split Cake

A luscious, refreshing dessert inspired by banana splits—with layers of graham cracker crust, cream cheese filling, fresh strawberries, pineapple, and whipped cream! Perfect for summer.

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Ingredients:

For the Crust:

• 2 cups graham cracker crumbs (about 16 sheets)

• ½ cup unsalted butter, melted

• 2 tbsp brown sugar (optional, for extra sweetness)

For the Cream Cheese Layer:

• 16 oz (2 blocks) cream cheese, softened

• 1 cup powdered sugar

• 1 tsp vanilla extract

• 8 oz whipped topping (Cool Whip), thawed

For the Fruit & Toppings:

• 2 cups fresh strawberries, sliced

• 1 (20 oz) can crushed pineapple, well-drained

• 1 cup fresh bananas, sliced (add just before serving)

• 1 cup whipped cream or extra whipped topping

• Maraschino cherries, for garnish

• Chopped nuts (optional, e.g., pecans or walnuts)

• Chocolate syrup (optional, for drizzling)

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Instructions:

1. Make the Crust:

1. Mix graham cracker crumbs, melted butter, and brown sugar (if using).

2. Press firmly into a 9×13-inch dish. Chill for 15 minutes.

2. Prepare the Cream Cheese Layer:

1. Beat cream cheese, powdered sugar, and vanilla until smooth.

2. Fold in whipped topping gently.

3. Spread over the chilled crust.

3. Add the Fruit Layers:

1. Layer drained pineapple evenly over the cream cheese mixture.

2. Arrange sliced strawberries on top.

3. Cover and refrigerate for at least 4 hours (or overnight).

4. Serve & Garnish:

1. Just before serving, add banana slices (to prevent browning).

2. Top with whipped cream, cherries, and a drizzle of chocolate syrup or nuts if desired.

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Tips:

✔ Make ahead: Assemble without bananas up to 1 day in advance.
✔ Variations: Use Greek yogurt instead of whipped topping for a lighter version.
✔ Gluten-free: Substitute gluten-free graham crackers.

A vibrant, no-bake crowd-pleaser that tastes like sunshine! 🍓🍍🍌